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Description
This recipe was developed by Chef Bruce Aidells, author of Bruce Aidells’s Complete Book of Pork.
IngredientsUS|METRIC
US|METRIC
- 1/2 cup peanut oil
- 1/2 cup flour
- 2 cups onions (chopped, about 1 large onion)
- 1 cup celery (chopped)
- 1 green bell pepper (medium, chopped)
- 4 smoked sausage (links andouille, chopped, about 1 pound, 2 cups)
- 2 tablespoons garlic (minced or chopped, about 4 large cloves)
- 4 cups chicken stock (OR 1 carton, 32 oz low-sodium chicken broth)
- 3 tablespoons tomato paste
- 2 tablespoons worcestershire sauce
- 2 bay leaves
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried oregano
- 1 teaspoon cayenne (depending on personal taste)
- 2 pounds boneless country style pork ribs (cut into 1 1/2-inch pieces)
- kosher salt
- black pepper
- hot pepper sauce
- hot pepper sauce
- white vinegar
- 4 cups rice (long-grain, cooked)
Directions
- Make a roux by heating oil in a large, heavy pot over low heat. Stir in flour; cook and stir over low heat until mixture turns a rich red-brown color (about 20 to 25 minutes). Remove from heat; carefully stir in onion, celery, bell pepper and about 1 cup chopped sausage. Return pot to heat; cook and stir 5 minutes over medium heat. Stir in garlic, chicken stock or broth and tomato paste. Add Worcestershire sauce, bay leaves, sage, oregano and cayenne pepper; bring to a boil over high heat. Add pork pieces and reduce heat to simmer; cook uncovered for about 1 1/2 hours or until pork is tender. Stir in remaining chopped sausage; cook 5 minutes more to heat through. (At this stage, if you do not want to serve right away, stew may be refrigerated for up to 2 days.)
- Discard bay leaves and skim any visible fat, if desired. Add salt, pepper and hot pepper sauce to taste. To serve, spoon 1/2 cup rice into shallow soup bowls; ladle some of pork mixture over top. Add more hot pepper sauce, if desired.
